Cheese By Country

Cheese for Entertaining

Recently Added (0)

View BagCheckout

No products in the Bag.

Cais na Tire 180g

About This Cheese

Cáis Na Tíre flavour has a little earthiness and sweet notes of caramel and orchard frutis. Its hard texture makes it great for a cheese board but also for shaving onto pastas or salads.  




RegionIreland, Cloninaha, Co Tipperary

ProducerBarry Cahalan and Lorraine Davis


RindNatural / Plastic coat


The cheese is made in round slightly bulging small cylindrical wheels a little in the style of a pecorino. During the cheesemaking, the curd is left unwashed which resulted in a slightly flakier, more open texture. It is usually ready for eating from around 3 months but continues to improve up to around 12 months of age.

Cais Na Tire is made on the farm, 2-4 times a week and requires 7 litres of sheeps milk to produce just 1kg of cheese. Sheeps milk cheeses generally contain higher fat and protein as opposed to cows/goats milk cheeses which require a higher volume of milk to produce the same amount of cheese. To made Cais na Trie, the milk is pasteurised then mixed with active cultures and rennet within the vat. Once the milk coagulates it is cut to separate the curds from the whey. The curds are then placed in the cheese moulds and then steeped in brine. After the brine bath, the cheese are dried and coated to then be ripened for 6-9 months depending on flavour.

Cais na Tire makes a versatile wine pairing accompaniment, great with a steely white such as a Chablis, but also lovely with a ripe easy going red such as a valpolicella or a tempranillo. Also a good match with a medium dry craft cider.


Barry Cahalan and Lorraine Davis (from Borrisokane, north Tipperary) are a young couple who wanted to start a viable farming enterprise after they finished college. Barry and Lorraine both previously worked on dairy farms and had a love of sheep. After a visit to Stott’s sheep dairy in England, they built a sheep shed on the land owned by Barry’s family. One month later, they purchased their breeding stock, 70 Friesland lambs. That autumn, they erected a new shed specifically built for their new enterprise containing a bedding area, parlour, meal store and cheese storage facilities. In March 2013, the first lambs were born and then the milking began.

Goes Well With


View All Cheese Related FAQs

Nutritional Information

Ingredients: Sheep’s Milk, Salt, Culture, Rennet, Lysoz (Egg)
For allergens see ingredients in bold
Nutritional values per 100g
Energy kj/kcal: 1670kJ/402kcal
Fat: 30.7g
of which saturates: 20 g
Carbohydrates: 4.7g
of which sugars: <0.1 g
Fibre: <1g
Protein: 26.7g
Salt: 1.6g

Seasonal Best Sellers